Wash the fruit well. Rinse the damsons in a campden tablet solution (2 campden tablets to one pint of water) this will sterilise the must. Then remove the stones.

Place the fruit in a white food grade bin with lid. Pour over the fruit 2 pints of boiling water, stir well, crushing the fruit gently. When cool, add one teaspoon of Pectolase. Cover and leave at room temperature over night.

The next day dissolve the sugar in 4 pints of hot water and add to the bin of damsons. When cool add a good wine yeast and yeast nutrient. Cover closely with the lid and leave in a warm place for 4 to 5 days (75F or 21C).

After 4 to 5 days strain the liquid into a demijohn and leave for the rest of the fermentation time under cork and airlock. Top up to the neck of the demijohn with cool boiled water. Leave in a warm place out of direct sunlight (75F or 21C)

Leave until fermentation has ended. There will be some sediment at the bottom of the demijohn so the wine will need to be racked off into a clean vessel and a campden tablet added to preserve the wine. If using a hydrometer the finished S.G. should read 0.998 or lower.

The wine can now be left to mature in a cool place or if crystal clear, bottled. If you would like to sweeten the wine add a non-fermenting wine sweetener.